To shareWhipped butter, artisan breadFrench omelet with Polish mushroomsHerb cottage cheese from StrzałkowoSalmon trout from ZielenicaAutumn leaf saladBuckwheat waffles, cheesecake cream, plums, black cardamom
AppetizerBeef tartare with tomato mayonnaise, breaded egg yolk, and parmesan crispOrTuna tartare with olives and citrus mayonnaiseSoupTruffle cream soup with crispy guancialeMain courseOctopus with nduja, burrata, and saffron mayonnaiseDessertBasque cheesecake with balsamic vinegar
Available workshop topics:French Cuisine – Fine Dining – Classic and Modern TechniquesModern Polish Cuisine – Tradition with a signature twistPrivate Home Cooking Classes – An individual program in the comfort of your own kitchenOriginal workshop program tailored to the group and themecomplete set of recipestechnique demonstration and hands-on cookingtasting of the prepared dishes
Steak & Grill MasterclassPremium Masterclass: Meat, Fire & Grilling TechniquesOriginal workshop program tailored to the group and themecomplete set of recipestechnique demonstration and hands-on cookingtasting of the prepared dishes
Finger Food Appetizers:Beef tartare with homemade maggi, lovage mayonnaise and cured egg yolkBonfire-style potato served on smoked curd cheese with homemade half-sour cucumbersGrilled green asparagus with black garlic aioli and crispy pangrattatoRomaine lettuce tacos with caesar dressing, crispy radish and parmesanMain Courses:Duck leg confit with orange jus, Hasselback beetroots and braised fennelCod loin in brown butter and miso emulsion with wild garlic orzoDessert:Crème brûlée with hazelnut pralineEton Mess with chantilly cream and seasonal fruitEvening supper:Grilled pointed cabbage with crispy chili and dill creamBeef bourghinon z kremową polenta i domowymi piklami
Finger Food Appetizers:Tuna tartare with coconut milk and crispy chiliChopped shrimp wontons with kaffir lime, lemongrass and ponzu sauceVitello Tonnato, veal in tuna sauce served with spring vegetablesBlinis with smoked sour cream and Zielenica trout roeMain Courses:Sous vide beef tenderloin with peppercorn sauce, wild broccoli and truffle celeriac pureeGrilled octopus with crispy polenta, orange and olive gremolata, and crispy field greens with roasted garlic dressingDessert:Deconstructed Dubai Chocolate – Kadaifi pastry, pistachios, chocolate cream and tahiniMadeleines – almond brown butter sponge with white chocolate and tonka bean creamEvening supper:Saffron risotto – vegetarian version with asparagus or with prawns and scallops
